Carrot and Cucumber Salad
This crunchy carrot and cucumber salad is bright, refreshing, and super quick to make. It comes with peanut and lime dressing that hits all the right notes: salty, tangy, slightly sweet. It’s the kind of side dish that steals the show!
If you’ve tried my raw carrot salad, you already know how much flavor you can create with a short ingredient list and 10 minutes of your time.
If you like vegan recipes that are delicious and convenient, run don’t walk to grab a copy of PlantYou Scrappy Cooking! It’s not only beginner-friendly, it also helps you avoid food waste and save money along the way.
Why You’ll Love This Recipe
- This carrot and cucumber salad comes together super quickly with no cooking. You get a fresh and fuss-free meal in 15 minutes or less.
- The dressing creates the perfect balance of flavors, including earthy, tangy, ad nutty. The natural sweetness of the carrots and freshness of the cucumber mix perfectly with the peanut and lime sauce.
- Cooling, crunchy, and light, this carrot and cucumber salad tastes even better on a hot day.
- With only a few ingredients, this salad is budget-friendly and easy to prep ahead.
- Works as a side or light meal.
Key Ingredients
- Carrots are naturally sweet and super crunchy. They form the bulk of the salad.
- Cucumber adds freshness and keeps everything light and hydrating.
- Peanut butter acts as the creamy base of the dressing, rich and satisfying.
- Lime juice cuts through the richness of the peanut butter and adds the acid element to the entire salad.
- Fresh herbs and green onion add freshness to every bite. If you’ve been trying to eat more plants, herbs are a great way to “score extra points”.
Hack It!
- Swap peanut butter for sunflower seed butter or tahini if you have an allergy.
- No spiralizer? Use a vegetable peeler or julienne slicer.
- Add baked tofu, edamame, or chickpeas to make this carrot and cucumber salad into a full meal with fiber, carbs, fat and protein.
- Use this salad as a filling for rice paper rolls or wraps. You can even use it for collard greens wraps or vegan lettuce wraps.
How to Make Carrot and Cucumber Salad
Step 1: Peel or spiralize the carrots and cucumber into noodles. Using a paper towel or clean cloth, dry off the cucumber.
Step 2: Add peanut butter, maple syrup, soy sauce, lime juice, sesame seeds, and the water to a bowl. Whisk until smooth and pourable. Add more water if needed to reach your desired consistency.
Step 3: Add carrot and cucumber noodles to a large bowl and toss with the dressing until evenly coated.
Step 4: Top with crushed peanuts, cilantro, and green onions. Enjoy immediately for maximum crunch, or chill briefly to let flavors meld.
Frequently Asked Questions
Best enjoyed fresh, but leftovers will keep in the fridge for up to 2 days. The veggies may soften slightly over time.
Yes! The dressing keeps well in the fridge for up to 5 days in a sealed jar.
Yes for the carrot, not great for cucumber.
Fresh is best for flavor, but bottled works in a pinch.
More Plant-Based Salad Recipes
- Winter Kale Salad
- Avocado and Corn Salad
- Dill Pickle Pasta Salad
- Kale White Bean Salad
- Thai Noodle Salad
I can honestly say I was not a very enthusiastic cook until I transitioned to a plant-based lifestyle. Now I love creating in my kitchen, and I’d love for you to join our Plant Cooking Club on Substack. In addition to weekly meal plans, you get a supportive community, exclusive updates, and more!
The Recipe: Carrot and Cucumber Salad
Ingredients
- 5 carrots, medium, spiralized – about 4 cups
- 1 cucumber, large, spiralized – about 2 cups
- ¼ cup peanuts, crushed
- ¼ cup fresh cilantro, finely chopped
- 3 green onions, thinly sliced
Peanut Lime Dressing
- ¼ cup peanut butter
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 lime, juiced
- 1 tsp sesame seeds
- ¼ cup water, more to thin if needed
Equipment
- Spiralizer or vegetable peeler if you don't have one
- Large mixing bowl
- Small bowl or jar for the dressing
Instructions
- Prep the veggies: peel or spiralize the carrots and cucumber into noodles. Using a paper towel or clean cloth, dry off the cucumber.
- Add peanut butter, maple syrup, soy sauce, lime juice, sesame seeds, and the water to a bowl. Whisk until smooth and pourable. Add more water if needed to reach your desired consistency.
- Add carrot and cucumber noodles to a large bowl and toss with the dressing until evenly coated.
- Top with crushed peanuts, cilantro, and green onions. Enjoy immediately for maximum crunch, or chill briefly to let flavors meld.
Notes
- Swap peanut butter for sunflower seed butter or tahini if you have an allergy.
- No spiralizer? Use a vegetable peeler or julienne slicer.
- Add baked tofu, edamame, or chickpeas to make this carrot and cucumber salad into a full meal with fiber, carbs, fat and protein.
- Use this salad as a filling for rice paper rolls or wraps. You can even use it for collard greens wraps or vegan lettuce wraps.